Vol. 6, Issue 2 (2018)
Biochemical changes and fatty acid profiling of consecutively used fried groundnut oil
Author(s): NP Bodar, Dr. UK Kandoliya, Dr. PJ Rathod, NV Bhadja, VK Bajaniya and Dr. BA Golakiya
Abstract: Groundnut oils have been shown to be a major source of fatty acids in human diets, additional standards and regulations are available in India but In India many food products are fried in groundnut oil and repetitively used. Therefore we have conducted experiments with groundnut oil with frying temperature of 150-165 0C and Fatty acids profiling of all three repetitively used oils were analyzed in GC-MS. Our results suggest that frying of groundnut oil showed characteristics pattern. The MUFA+PUFA/SFA ratio of the third, fourth and fifth stage of fried oil were 1.404, 0.898, and 0.753 respectively. It was decreased when consecutive frying oil reused. Similarly PUFA/SFA ratio was showed same trends and ranges between 0.379 to 0.462 in fifth and third oil. The MUFA/SFA was shown decreasing trends in third, fourth and fifth stage of fried oil. Thereby we suggest that groundnut oil is not suitable for deep-frying after third stage and at fifth stage it reaches up to 11%. There is currently legislation on Tran’s fats levels in fried products of regulations on FSSAI. In addition to this our results indicated that for the food safety concerns, usage of groundnut oil in repeated use for cooking and fried must be avoided.
Pages: 231-236 | 1009 Views 62 Downloads
download (5648KB)
How to cite this article:
NP Bodar, Dr. UK Kandoliya, Dr. PJ Rathod, NV Bhadja, VK Bajaniya, Dr. BA Golakiya. Biochemical changes and fatty acid profiling of consecutively used fried groundnut oil. Int J Chem Stud 2018;6(2):231-236.
